Yield – 20 cups
Ingredients
- 2 leeks, half moon sliced
- 1 Tbsp coconut oil
- 6 cups shiitake mushrooms, chopped
- 2 cups crimini mushrooms, chopped
- 1/2 medium cauliflower, chopped
- 1 Tbsp dried thyme
- 2 tsp dried sage
- 1 can full fat coconut milk
- 4 cups chicken stock
- 2 tsp sea salt – or more to taste
- 1/2 cup chopped parsley
- Chopped green onion for garnish – optional
Procedure
- Gather a large stock pot and add 1 tbsp coconut oil, leeks, dried thyme, dried sage, and sea salt. Sauté until leeks are translucent. Add mushrooms, cauliflower, and over with chicken stock. Simmer for 30 min or until all vegetables are tender. Add coconut milk and parsley.
- Transfer to a high powered blender and blend until smooth. Taste and adjust for seasonings.
- Top with green onion and serve immediately.
Nutrition Tip
Shiitake mushrooms have one of the highest amounts of copper, a mineral that supports healthy blood vessels, bones, and immune support. Half a cup of shiitake mushrooms gives you 72 percent of your daily recommended intake of copper. Shiitake mushrooms are also a rich source of selenium, providing 33 percent of your daily recommended intake.
Shiitake mushrooms are a heart healthy food . They contain eritadenine, a compound known to reduce bad cholesterol levels in the blood. They also contain beta-glucans that reduce inflammation and help prevent the intestines from absorbing cholesterol.
Shiitake are rich in polysaccharides like lentinans and other beta-glucans. These compounds support our immune system by boosting white blood cell production, protect against cell damage, and have a host of anti-inflammatory properties.
You can eat this delicious soup knowing you are supporting your beautiful temple!
Justine Stenger received her degree from the University of Alberta in Nutrition and Physical education. She proceeded to pursue a Holistic Nutrition/Therapeutic Chef certification from Bauman College. Justine has completed her Functional Medicine training through the Institute for Functional Medicine and is a Certified Functional Medicine Health Coach, certified through the Institute for Functional Medicine. Justine is a trained Bredesen (RECODE) practitioner and specializes in cell membrane medicine, and works primarily with patients who suffer with neurological conditions, mast cell activation syndrome, Lyme disease, and autoimmune disease.
Justine has worked beside Dr. Bruce Hoffman for the past 10 years and has supported hundreds of Dr Hoffman’s chronic, complex illness patients nutritionally.
Credentials:
University Of Alberta – Nutrition & Physical Education , IFM – Functional Medicine Trained, IFM -Bredesen Practitioner, The dr.Com -Certified Gluten Practitioner, Bauman College – Holistic Nutrition & Certified Therapeutic Chef, Institute For Functional Medicine – Certified Health Coach